Spicy Chinese Eggplant (Aubergine) |
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Prep Time: 5 Minutes Cook Time: 12 Minutes |
Ready In: 17 Minutes Servings: 4 |
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From Canadian Living Cooks. Try it, you'll love it too! (Prep. time doesn't include standing time) Ingredients:
5 japanese eggplants (about 2 pounds) |
1 teaspoon salt |
2 tablespoons vegetable oil |
6 garlic cloves, minced |
1 small onion, sliced |
1/4 cup soy sauce |
2 tablespoons sesame oil |
1 tablespoon rice wine or 1 tablespoon dry white vermouth |
1 tablespoon rice vinegar |
1 teaspoon asian chili sauce |
2 green onions, thinly, sliced |
1/2 sweet red pepper, diced |
Directions:
1. Trim off eggplant stems.
2. Cut eggplant in half lengthwise, cut each half lengthwise into 1-inch (2. 5 cm) thick strips.
3. Cut each strip into 2-inch (5 cm) pieces; place in colander.
4. Sprinkle with salt; let stand for 1 hour.
5. Pat dry.
6. In large wok or shallow Dutch oven, heat oil over medium-high heat; stir-fry garlic and onion for 2 minutes.
7. Add eggplant; stir-fry for 5 minutes.
8. Meanwhile, in bowl, whisk together sauce ingredients; pour into wok, cover and cook, stirring often, for 5 minutes or until eggplant is tender.
9. Sprinkle with green onions and red pepper.
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